Linalool or systemically 3,7-dimethylocta-1,6-dien-3-ol is a terpene alcohol with a floral aroma. In beer linalool comes from the essential oil of the hop. The essential oil of hops is, as I have indicated before, a terrifically complex blend of compounds which change with time and practically define hop varieties. All of the flavour-significant components of essential oils are volatile. As a brewer you have to be very careful not to lose desirable volatiles during the brewing process. This is the rationale behind dry hopping. Adding hops at the very last moment before the beer is pressurised locks the inviting volatile aromas from the hop flower into the beer which are then released up the nose of the consumer when it is depressurised.
Linalool like our Katie is a bit common. It is found in a wide range of plants, (mints, scented herbs, laurels, cinnamon, rosewood, citrus fruits), some fungi and a range of shampoos and conditioners where its oxidation products are thought to trigger eczema.